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CHOCOLATE STRAWBERRY TARTLETS

Our friend SpamellaB is back with a beautiful recipe for July! This time she has created a stunning tarlet with our Giant Dark Buttons!

Serves: 4

Prep time: 20 minutes

Cooking time: None!

Ingredients:

For the tartlet cases:

120g rolled oats

3 tablespoons coconut oil

3 tablespoons maple syrup

For the filling:

1 teaspoon coconut oil

75g Montezuma’s 58% Cocoa Dark Giant Buttons

200g natural or coconut yogurt

2 tablespoons maple syrup

2 tablespoons cocoa or cacao powder

½ teaspoon vanilla extract

To decorate:

Fresh strawberries, halved

1 teaspoon coconut oil

25g Montezuma’s 58% Cocoa Dark Giant Buttons

Get making!

First make the tartlet cases: Gently melt the coconut oil and maple syrup then stir in the oats and mix well to combine. Press into 4 mini loose-bottom tartlet tins (up the sides and base). Chill in the fridge while you make the filling.

Gently melt the coconut oil and chocolate buttons and allow to cool a little, then add to a bowl with the remaining ingredients and beat well. Chill in the fridge for at least 1 hour.

Spoon the filling into the tartlet cases to fill and smooth out. Melt the coconut oil and rest of the Giant Buttons and drizzle over each one. Top with a strawberry half and return to the fridge to allow the chocolate to set (about 10 minutes).